John Myers
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Vegetarian Potato Salad with Schnitzel Strips in Batter
The perfect vegetarian potato salad with schnitzel strips in batter recipe with a picture and simple step-by-step instructions.
Vegetarian potato salad
- 1 kg Potatoes
- 1 Onion
- 1 Tomato
- 0,5 Apple
- 0,5 Red pepper
- 150 g Cucumber fresh
- 150 g Radish
- 2 Gherkins
- 1 Spring onion
- 1 a cup Greek yogurt 10% fat
- Salt
- Pepper White
- Sugar
- Cucumber juice
Schnitzel strips in batter
- 500 g Pork neck
- Salt
- Black pepper
- Flour
- Batter
- 4 Eggs
- 0,125 l Milk
- 4 tbsp Flour
- Salt
- Clarified butter
potato salad
- First, peel the potatoes, wash them and cut them into cubes. Then cook them in lightly salted water until they are firm to the bite and allow to cool. In the meantime, dice the other ingredients, cut the spring onion into rolls and add to the cooled potato cubes, add the yoghurt and the cucumber water, mix everything well and then season with salt, pepper and a little sugar. Let it steep for at least 2 hours and then season to taste again, adding seasoning if necessary.
Batter and schnitzel strips
- First, separate the eggs and whip the egg whites with a pinch of salt until stiff. Beat the egg yolks and milk until frothy, gradually add the flour and work into a smooth dough. Then lift the egg white under these. Slice the meat and then cut them into even strips. The strips are seasoned with salt and pepper and floured. Heat the clarified butter in a large pan, dip the floured schnitzel strips in the batter and then fry them in the hot lard at a medium temperature until they are light brown.
- For the heart on the plate, I put a cookie cutter in the pan, filled it with batter and fried it on both sides.
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